KR20210079857A - Composition for cereal sugar coating comprising tagatose - Google Patents

Abstract

The present invention relates to a composition for coating sugar on cereals, and specifically, to a composition for coating sugar on cereals containing tagatose as a main component. Provided is the composition for coating sugar on cereals, which can improve the texture of the cereals and can form a sugar coating that is aesthetically superior on the surface of the cereals. In addition, provided is the cereals with a crisp texture prepared by using the composition.

Description

Composition for cereal sugar coating comprising tagatose

The present invention relates to a composition for coating a cereal sugar, and more particularly, to a composition for coating a cereal sugar containing tagatose as a main component.

Cereals, which have been developed as snacks or meal replacements so far, refer to 'grain foods' that are processed so that the grains can be eaten immediately without being cooked and eaten with milk. Most of the products are artificially added nutrients. In the production method of such cereals, grains are steamed, dried and compressed, and baked using hot air, and sugar components such as sugar and various nutrients are artificially added to increase palatability. In other cereal manufacturing methods, all grains are crushed, put into an extruder, and expanded. After molding, the expanded product obtained by heat treatment through a roaster is coated with sugar syrup again and dried in a hot air dryer to produce the product. have.

However, when eating cereal alone as well as with milk, the crispy texture should be maintained for a long time. However, if the sugar coating on the surface of the cereal is not properly coated, the moisture or milk absorption rate is high and the crispy texture is not maintained for a long time. Therefore, there is a demand for the development of a composition for coating a cereal sugar that can increase the texture by reducing the absorption rate of moisture and milk that can maintain the crispy texture of the cereal.

Laid-Open Patent Publication No. 10-2010-0124003 Laid-Open Patent Publication No. 10-2011-0100939

In order to solve the above problems, the present invention is to provide a composition for coating a cereal sugar for improving the texture of cereal and forming a sugar coating that is visually desirable.

In order to achieve the above object, the present invention provides a composition for coating a cereal sugar containing tagatose.

In addition, it is possible to provide a cereal comprising the composition for coating per cereal.

The tagatose may be included in 40 to 80% by weight of the total composition, preferably 50 to 70% by weight. If it is less than the above range, crystal formation inhibition may occur, and if it exceeds the above range, a sensory degradation problem may occur.

The composition for coating the cereal sugar may further include any one or more of glucose, steviol glycoside, and dextrin in addition to the tagatose.

The glucose is not limited, but preferably liquid glucose. The liquid glucose is 50 to 70 Brix, preferably 60 Brix. When it is out of the above range, the production of cereal sugar coating is suppressed. The glucose may be included in 20 to 60% by weight, preferably 30 to 50% by weight of the total weight of the composition. When it is less than the above range, crystal formation is suppressed, and when it exceeds the above range, a sensory degradation problem may occur.

The steviol glycoside may be included in an amount of 0.01 to 0.05 wt%, preferably 0.15 wt% to 0.03 wt% of the total weight of the composition. If it is less than the above range, sensory may be reduced, and if it exceeds the above range, a problem of increasing sweetness may occur.

The dextrin is not limited, but preferably 5 to 30, more preferably DE 18 to 20 dextrin may be.

Here, DE is a value of the formula '[(mass of direct reducing sugar (expressed in glucose))/(mass of solid content)] x 100', and means an analysis value by Wilstatter Schudel method.

In addition, the dextrin may be included in an amount of 0.1 to 15% by weight, preferably 0.5 to 13% by weight, and more preferably 1 to 11% by weight of the total weight of the composition. If it is less than the above range, sensory may be reduced, and if it exceeds the above range, a problem of sweetness balance may occur.

The composition for coating per cereal has a viscosity of 30 cP or more and 75 cP or less at 70° C. so that it can be sprayed well during the coating process.

The composition for coating the cereal sugar may be prepared by a method conventionally prepared during a cereal manufacturing process in the art.

The cereal prepared by using the composition for coating the cereal sugar may be applied without being limited to corn cereal, grain cereal, and the like, and may further include nuts, dried fruits, and the like.

The present invention can improve the texture of cereal and provide a composition for coating sugar for cereal that can form a sugar coating on the surface of the cereal, which is also aesthetically excellent, and cereal with a crisp texture prepared using the same.

1 shows the overall manufacturing process of flakes.
Figure 2 shows the sugar coating aspect of the cereal flakes of the present invention.

Hereinafter, the present invention will be described in detail by way of Examples and Experimental Examples.

However, the following Examples and Experimental Examples are merely illustrative of the present invention, and the content of the present invention is not limited to the following Examples and Experimental Examples.

The following comparative examples and examples were prepared by the following method.

Tagatose, glucose, dextrin, steviol glycosides and purified water (D.W) were added, and the mixture was prepared according to 72-73 Brix while stirring at 58-61°C until the crystals were dissolved.

<Examples 1 to 5 and Comparative Example 1>

Comparative Example 1 and Examples 1 to 5 were prepared according to the compounding ratio of Table 1 below. Examples 1 to 5 were prepared by substituting tagatose for sugar instead of white sugar.

<Examples 6 to 10>

Examples 6 to 10 were prepared according to the compounding ratio of Table 2 below. Examples 6 to 10 were prepared by mixing tagatose and steviol glycosides instead of refined white sugar.

<Experimental Example 1> Sweetness and sweetness quality evaluation

The sweetness and sweetness quality of Comparative Example 1 and Examples 1 to 10 were evaluated, and the results are shown in Tables 1 and 2. The sensory test panel was operated with a total of 10 trained panelists, and the evaluation score was evaluated on a 7-point scale with sweetness 1-not very sweet/7-very sweet and sweetness quality 1-very bad/7-very good.

As a result of the evaluation, Example 4 containing 70% tagatose and 30% liquid glucose showed the most similar sweetness to refined white sugar, but lacked sweetness.

All of Examples 6 to 10 showed similar sweetness and sweetness to Comparative Example 1 containing only refined white sugar, and in particular, Example 8 showed the most similar sweetness and sweetness to refined white sugar.

<Examples 11 to 17>

Examples 11 to 17 were prepared according to the compounding ratio of Table 3 below. Examples 11 to 17 were prepared by including tagatose, steviol glycoside and dextrin instead of white sugar. The dextrin has a value of DE 5-30.

<Experimental Example 2> Body feeling and preference evaluation

Comparative Example 1 and Examples 11 to 17 were used to evaluate the body feeling and preference of the present invention, and the results are shown in Table 3. Body texture was evaluated as 1-very light/7-very heavy, and sweetness was evaluated as 1-very bad/7-very good. As a result of the evaluation, it was found that the body feeling and overall preference of Examples 13 to 17 were excellent.

<Experimental Example 3> Viscosity evaluation according to the mixing ratio

To evaluate the viscosity of the composition for sugar coating of the present invention, the specific viscosity (Brookfield) was evaluated at 30 rpm, S63 spindle, 50°C, 70°C using Comparative Example 1 and Examples 11 to 17, and the results are shown in Table 4 (unit: cP/30 secs).

As a result of the experiment, the viscosity showed a tendency to decrease as the content of dextrin was increased, and for the sugar coating to appear white, it was appropriate to have a viscosity of 30 cP or more at 70 ° C., which is the spraying temperature, so that Examples 11 to 15 were It is considered appropriate.

<Experimental Example 4> Evaluation of sugar coating of cereal flakes according to the amount of dextrin added

In order to evaluate the degree of sugar coating when the present invention is applied to the coating of cereal flakes, Comparative Examples 1 and 11 to 17 were sprayed at 70° C. for coating treatment. The results are shown in FIG. 2 , and in the case of sugar-coated cereal, white sugar crystals are the correct model.

As a result of the experiment, in the case of Comparative Example 1, a transparent and shiny coating film was formed rather than a relatively white sugar coating. On the other hand, in the case of Example 14, it can be seen that the white sugar coating is well formed, thereby forming the most desirable sugar coating.

<Experimental Example 5> Evaluation of water absorption index (WAI) and milk absorption of sugar coated cereal

The sugar solution of Comparative Example 1 and Examples 11 to 17 was heated to 70° C., the heated sugar solution was sprayed, and dried in a dry oven at 110° C. for 4 minutes, and then the sugar solution was sprayed again. After spraying through the, second drying for 8 minutes to prepare cereal. The water absorption index and milk absorption rate of the sugar-coated cereal according to the present invention were evaluated using the prepared cereal as follows, and the results are shown in Table 5.

To evaluate the water absorption index, 2.5 g of a sample of cereal coated with the composition of each comparative example and example was dispersed in a centrifuge tube containing 30 ml of distilled water, stirred for 1 minute with a vortex mixer, and then in a water bath at 30 ° C. for 30 minutes. was left After centrifugation in a centrifuge at 4° C., 3000 rpm, for 10 minutes, the supernatant obtained by centrifugation was weighed in a previously quantified dish, and the measured supernatant was dried at 105° C. to measure the weight. The water absorption index was calculated by the following formula.

WAI (g/g solids) = weight of sediment/weight of dry sample solids

To evaluate the milk absorption rate, 4 g of a sample of cereal coated with the composition of each Comparative Example and Example was immersed in 30 ml of milk at 8 ° C. for 3 minutes, then taken out from the milk, and left standing on a 2-8 mm stainless mesh for 1 minute to measure the weight. and the milk absorption rate was calculated by the following formula.

Milk absorption (%) = weight of drained cereal - weight of original cereal / weight of original cereal X 100

As a result of the experiment, it was found that water absorption was relatively low in Examples 12 to 15, and the milk absorption rate was low in Examples 14 to 16. Taken together, it is considered that the absorption of water and milk is the least in Examples 14 and 15.

<Experimental Example 6> Evaluation of texture retention time (Bowl-life) of sugar coated cereal

In order to evaluate the texture retention time of the present invention, a sugar-coated flake sample was immersed in milk at 4° C. and it was expressed as the time it takes until the crispy taste of the flakes disappears. Each of 10 people repeated the measurement twice at an interval of 20 seconds, and the results are shown in Table 6.

As a result of the experiment, it can be seen that the texture retention time was significantly increased in Examples 13 to 16, and in particular, in Examples 14 and 15, the crispy taste lasted for a long time when immersed in milk.

In conclusion, it is considered that the present invention forms a sugar coating superior to conventional sugar, reduces milk absorption when immersed in milk, and increases crispy texture.

Claims (8)

A composition for coating a cereal sugar comprising tagatose. The composition for coating per cereal according to claim 1, wherein the tagatose is included in an amount of 50 to 70% by weight of the total weight of the composition. The composition for coating a cereal sugar according to claim 1, wherein the composition further comprises any one or more selected from liquid glucose, steviol glycoside, and dextrin. The composition for coating a cereal sugar according to claim 3, wherein the liquid glucose is included in an amount of 30 to 50% by weight of the total weight of the composition. The composition for coating per cereal according to claim 3, wherein the steviol glycoside is included in an amount of 0.01 to 0.05 wt% based on the total weight of the composition. The composition for coating per cereal according to claim 3, wherein the dextrin is included in an amount of 0.1 to 15% by weight of the total weight of the composition. The composition for coating sugar according to claim 3, wherein the dextrin has a DE of 5 to 30. The composition for coating per cereal according to any one of claims 1 to 7, wherein the composition for coating per cereal has a viscosity of 30 cP or more and 75 cP or less at 70 °C.

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